Pizza Dough - warm water

Method

• Stir the warm water, sugar, and yeast in a small bowl until the yeast is dissolved.
• Let stand until foamy, about 5 minutes.
• Brush a large bowl with oil, and set aside.
• Stir together 6 cups flour and the salt in a large bowl.
• Pour in the yeast mixture and the oil; stir mixture until all of the flour is incorporated.
• Continue to stir until a stiff dough forms.
• Turn out the dough onto a lightly floured surface, and knead with floured hands, dusting with as little flour as possible if dough seems sticky, just until the ball becomes smooth, 2 to 3 minutes.
• Reshape the dough into a ball.
• (Alternatively, put 6 cups flour, the salt, yeast mixture, and oil in the bowl of an electric mixer fitted with the paddle attachment.
• Mix on medium speed until the dough is smooth and slightly sticky to the touch, 2 to 3 minutes.
• If the dough seems too sticky, add up to 1 cup flour, 2 tablespoons at a time, mixing after each addition.
• Knead 4 or 5 turns to form a ball.)
• Place the dough in the oiled bowl, smooth side up.
• Tightly cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 40 minutes.
• Remove the plastic wrap; punch down the dough.
• Fold the dough back onto itself 4 or 5 times; leave the smooth side up.
• Cover with plastic wrap; let rise again until doubled in bulk, 30 to 40 minutes.
• Punch down the dough, and transfer it to a clean work surface.
• Cut the dough with a bench scraper or knife into sixths.
• Knead each piece 4 or 5 turns to form a ball.
• Cover all but one with plastic wrap.
• On a lightly floured work surface, flatten the dough ball into a disk.
• Loosely cover with plastic wrap; let rest 5 minutes.
• Using a rolling pin or your fingertips, flatten and push the dough evenly out from the center to form a 9-inch circle (or a 7 x 11-inch rectangle or rough oval).
• Line a baking sheet with parchment paper, and sprinkle with flour.
• Place the dough on top.
• Cover with another sheet of parchment, and sprinkle with flour.
• Roll out and stack the remaining dough balls.
• Wrap the baking sheet with plastic wrap; refrigerate the pizza dough until ready to use, up to 1 day, or freeze up to 1 month (thaw in the refrigerator before using).